Blueberry Buttermillk Muffins

Grams/ Weight Measurement
Yield = 8 muffins

125 g buttermilk
50 g sugar
30 g brown sugar
60 g oil
1 egg
10 g vanilla
140 g Nextjen All Purpose Baking Blend (flour)
5 g baking powder
5 g baking soda
1 g salt
100 g blueberries (rolled in a sprinkling of flour if frozen)

Mix buttermilk, sugar, oil, egg and vanilla together.
Add all the dry ingredients and mix until incorporated.
Add berries, mixing until just combined, then scoop muffin mix into buttered (or paper lined) muffin tins.
Bake in 350°F oven 12- 15 minutes.

*Fresh or frozen raspberries or blackberries go nicely in this recipe as well.

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Cups / Imperial Measurement
Yield = 8 muffins

3/4 cup buttermilk
1/4 cup sugar
2 tbsp brown sugar
3 tbsp oil
1 egg
2 tsp vanilla
1 cup Nextjen All Purpose Baking Blend (flour)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1/2 cup blueberries (rolled in a sprinkling of flour if frozen)

Mix buttermilk, sugar, oil, egg and vanilla together.
Add all the dry ingredients and mix until incorporated.
Add berries, mixing until just combined, then scoop muffin mix into buttered (or paper lined) muffin tins.
Bake in 350°F oven 12- 15 minutes.

*Fresh or frozen raspberries or blackberries go nicely in this recipe as well.

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